|Preparation Time||5 Minutes|
|Cook Time||10 Minutes|
|Total Time||15 Minutes|
|Type||Appetizer; Main Dish; Side Dish|
|Diet||High Protein; Gluten Free|
Preheat oven to 425ï¿½F.
Line a baking sheet with foil and lightly coat with nonstick cooking spray.
Finely shred 1 teaspoon of peel from a lime and squeeze the juice from the lime; add the lime juice to a blender with 1 cup of the chopped mango, the honey, and the cayenne pepper; cover and process until smooth.
Remove 1/4 cup of the mango mixture to a shallow dish. Transfer the remaining mixture to bowl; top with the lime peel and fresh cilantro. Set aside for dipping sauce.
Rinse the shrimp and pat dry. Sprinkle with salt. Place the coconut in a separate shallow dish. Dip the shrimp in the 1/4 cup of mango sauce and then the coconut, pressing to coat. Place on the baking sheet.
Bake 8-10 minutes or until the coconut is golden and the shrimp are cooked through. Serve with the dipping sauce, the remaining chopped mango, the cilantro, and the lime wedges.
Calories: 414 cal
Total fat: 20g
Saturated fat: 17g
Monounsaturated fat: 1g
Polyunsaturated fat: 1g